This recipe for Thai Coconut Soup in the slow cooker is super duper easy for really really awesome results! If you love the coconut soup when you go to Thai restaurants, you will love this soup, I promise!! It is jam packed with flavor from the lime, cilantro, lemongrass and Thai curry paste. Make it with chicken or without, whatever you prefer! If you want to make it a meal, I suggest scooping half a cup of rice into each serving bowl. YUMMERS!
1 (14 oz) can coconut milk (lite is okay)
1 Tbsp Thai red curry paste (I used mild, find it in the Asian section of the grocery store)
2 cups chicken broth
3/4 lb boneless, skinless chicken breasts or thighs
4 oz white mushrooms, sliced
2 lemongrass stalks, bruised (cut off bottom 5 inches, peel off outer layer and smash the stalk with the back of a chef's knife)
Fresh lime juice, to taste (I used about 2 limes)
1/2 cup cilantro, chopped
Salt and pepper
1. Combine milk, curry paste, broth, chicken, mushrooms and lemongrass in slow cooker.
2. Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3. Remove lemongrass and discard. Remove chicken and cut into small pieces or shred and then add back into the crock.
4. Add in lime juice, to taste. Add in plenty of salt and pepper to taste. Ladle into serving bowls and top each bowl with a bit of cilantro.
|So happy to find a good deal on lemongrass!|